Directions:
1. In a blender, blend the tahini, lemon juice, garlic paste, and piment fort. With the motor running, add 1/3 cup olive oil in a stream, blending until the dressing is emulsified; season the dressing with salt.

2. In a bowl, toss the tuna lightly with half the dressing and mound the mixture on a large platter.

3. In a large heavy skillet, cook the onions in 1/3 cup olive oil over low-moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown. Season them with salt and pepper.

4. With a fork, scatter the onions over the tuna. In the skillet, cook the pine nuts over moderately low heat, stirring, until they are golden; scatter them over the onions.

5. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.